Ah, Bang Bang Shrimp. If you have ever been to Bonefish Grill, then you know what I am talking about. I know this because I guarantee you that when you walk into a Bonefish Grill, you will see a plate of Bang Bang Shrimp sitting on everyone’s table. It is that good. For those of you who have never been to Bonefish Grill and don’t know what the heck I am talking about, Bang Bang Shrimp is this amazing appetizer that they serve. Delicious, crispy shrimp that is covered in a creamy and spicy sauce. SO good! The Hubs and I never order appetizers when we go out to eat, but rest assured, when we go to Bonefish, we order this shrimp.

I’ve been wanting to make it at home for some time. So, I hit up the interwebz in search of a good copycat recipe. I found a few that claimed they were the best and closet recipe to the original. Even before looking at the recipes, I knew that there are two major problems with Bang Bang Shrimp: 1. It’s fried, and 2. It’s covered in full-fat mayo. Both of these things had to go. So I took a recipe I found and attempted to lighten it up by baking the shrimp in the oven to avoid the frying process and I also used reduced-fat mayo made with olive oil.

So, is this recipe a perfect copycat? No. Don’t get me wrong, it was good. Hubs loved it. But, I didn’t think the sauce tasted exactly like the Bonefish version. It was close, but not exact. This could be because of the low-fat mayo I used or the brand of the other ingredients that I used. I’ll make it again though! If you are going to eat this as a meal, I recommend serving it with veggies and/or steamed rice!

Lightened Up Bang Bang Shrimp

Serves 2-4

Adapted from CDKitchen

Ingredients:

– 1 lb. peeled and deveined shrimp

– 1 1/2 cups cornstarch

– 1 cup panko bread crumbs

– 1/2 tsp. salt

– 2 eggs + a splash of skim milk

– 1/2 cup reduced fat mayo (I used the kind made with olive oil)

– 1/4 cup Thai sweet chili sauce

– 3 drops Sriracha hot chili sauce (or to taste)

– Optional: Chopped scallions for garnishing

Directions:

1. Combine the mayo and Thai sweet chili sauce in a large bowl. Add the sriracha to taste. Set aside.

2. Preheat oven to 375 degrees. Cut the tails off of the shrimp. Combine the eggs and milk in a bowl, whisk together. Combine the panko, cornstarch, and salt in another bowl. Spray a oven-safe baking rack with non-stick spray. Dip each piece of shrimp into the egg and milk mixture and then dredge in the panko and cornstarch. Arrange the shrimp in a single layer on the baking rack. Spray the top of the shrimp with non-stick spray. Bake for about 10 minutes. Gently flip the shrimp over and spray the other side with non-stick spray. Bake for an additional 5-10 minutes or until the breading has turned golden brown on both sides. Add the shrimp to the bowl with the sauce and stir in until the shrimp is evenly covered in the sauce. Be careful not to knock off all the breading. Serve!

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